A great dish for enjoying vegetables at their best.
• 1 pack of puff pastry of about 300 g
• 2 zucchini
• 4 potatoes
• 1 large onion
• 4 eggs
• 100 g of smoked cooked ham
• 30 g grated cheese
• extra virgin olive oil
RECIPE FROM SCRATCH
To make the vegetable tart, start by cutting the zucchini into julienne strips: salt them lightly and let them drain in a colander.
Peel the potatoes, wash and dry them, then cut them into julienne strips and transfer them to a pan in which you have heated 2 tbsp of oil.
Brown the potatoes and cook them for 15 minutes.
Remove from the heat and let them drain on absorbent paper.
In the same pan place the zucchini, well dried with a kitchen towel, and cook aver high heat, turning often, far 15 minutes.
Heat two tablespoons of oil in a pan and add the finely chopped onion; when it has become transparent, add a little salt and remove from the heat .
Gather the potatoes and zucchini with the onions in a bowl, mix everything with the beaten eggs, chopped ham, grated cheese, chopped basil and chives.
Salt and pepper.
Make a tart pan with oil and lay down the puff pastry.
Distribuite the prepared filling evenly and bake in a hot oven at 354 F about 25 minutes.
With did, let the vegetable tust stand far about ten minutes and serve.